If springtime doesn't make you want to run outside, dig in the dirt, and dye your hair blonde, I don't know what will. Ok, maybe not that last part (I'm quite content with my dark chocolate tresses, thank you) but the warmer weather is enough to make me set aside my usual brunette confections for their golden counterparts. These would make a perfect Easter treat, with their sunny dispositions and pastel rainbow flecks. Proof perhaps that blondes, at least the dessert kind, really do have more fun. The blondie base is the same one I used in the Cookie Dough Lover's Cookbook... minus the white chocolate macadamia cookie dough part, of course. While the recipe uses white chocolate as the base, the flavor isn't overly white chocolatey. I'd describe it as somewhere between a chocolate chip cookie and a yellow cake. They are sweet and buttery with an almost gooey texture inside, and a crispy paper-thin top crust, exactly like you'd expect from a fudgy chocolate brownie. Just in reverse.

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